Despite being one of the smallest countries in the world, Singapore is a cultural mecca. It’s the perfect blend of Chinese, Southeast Asian, British, and other international cultures, meaning that it’s a haven for foodies like you and me because of how many options are available! Make sure not to miss out on any of these classic dishes from Singapore if you ever head over to the Lion City.

1. Hainanese Chicken and Rice

One of the national dishes of Singapore and perhaps its most well-known, Hainanese chicken and rice is a very simple yet tasty dish. The chicken can be either steamed until the meat is silky smooth, or roasted until the skin is tantalizingly crispy. It’s served with a side of jasmine rice, sliced cucumbers, broth, and some chili sauce to enhance the chicken’s flavor.

Singaporeans love this dish so much that it’s available anywhere in the country. It’s sold not only in street stalls and small cafes, but also in fancy hotels and restaurants. McDonald’s in Singapore even released a Hainanese chicken burger on August 21!

2. Laksa

A delightful mix of rich broth, chewy noodles, and a ton of delicious toppings, laksa is a dish that definitely should not be missed. It’s one of the most iconic dishes that Malaysia, Singapore, and Indonesia often bicker about who came up with the idea first! Apparently, it first came about somewhere in Southeast Asia after Chinese immigrants intermarried Southeast Asian women, who then incorporated spices into traditional Chinese noodles.

The broth itself can be prepared in three ways: spicy coconut curry, sour tamarind soup, or a combination of both. The noodles can also be switched around—while laksa noodles are typically used, you can also use vermicelli noodles or even udon.

3. Chili Crab

Chili crab is whole steamed crab slathered with sweet and spicy tomato-based gravy.

Now, if you’re a fan of seafood, then you’d know that crabs can be notoriously tricky to eat because of their hard shell and bones. However, the effort you put into getting all of that meaty goodness and dipping it in the sauce makes it so worth it, especially if you eat it with lots of white rice! Steamed buns are also a great alternative, and you can soak up the sauce with them.

The dish was invented in 1956 by Cher Yam Tian and Lim Choo Ngee, though became popularized in the 1960s by famous Singaporean chef, Hooi Kok Wah.

4. Char Kuay Teow

Char kuay teow is stir-fried noodles prevalent in Southeast Asian cuisine but originated from southern China. Char means ‘stir-fried’, while kuay teow means ‘rice noodles’ that are usually flat and quite thick. The noodles are cooked over very high heat with garlic, soy sauce, chili paste, shrimp, chives, sausage, and bean sprouts.

Keep in mind that char kuay teow is known for being extremely high in fat. While this was a much-needed source of energy back in the day for farmers and fishermen that needed cheap yet filling meals, this should only be a once-in-a-while treat for the average Joe.

5. Barbecued Stingray

We know what you’re thinking. Stingray, the animal that killed Steve Irwin? Stingray, the animals that have sharp barbs and fast-acting venom? That stingray?

Don’t worry. Their fins are enrobed by soft, melts-in-your-mouth meat that is perfectly safe for consumption. They are enjoyed by grilling on the barbecue, basting with loads of chili paste, and topping with raw onions.

We recommend squeezing a bit of lemon juice on top—the sourness really compliments the spiciness of the dish. We also recommend eating it with rice, of course!